Knorr Professional
Depth, Gloss and Consistency for Professional Kitchens
Knorr Demi-Glace is a concentrated brown sauce base for professional kitchens. Reconstitute it to create a glossy, savoury foundation for gravies and jus, or use it to deepen stews and braises. The 6 × 750 g catering pack suits busy kitchen workflows where a reliable starting point matters.
- ◒Rich, roasted flavour profile
- ◷Practical for busy service
- ✓Consistent sauce base
Kitchen Performance
What It Brings to the Kitchen
Rich Savoury Depth
Builds body and roasted notes into brown sauces, gravies and pan jus.
Quick Reconstitution
Add water to prepare a smooth base, then season or enrich it to suit the dish.
Repeatable Results
A practical starting point for kitchen teams working across shifts and service periods.
Flexible Menu Use
Use it across sauces, soups, meat dishes, stews and braises—not just one recipe.
Menu Applications
From Base to Finished Dish
One concentrated demi-glace base can support several parts of a professional menu.
Classic Sauces & Jus
Use as the savoury backbone for pan jus, pepper sauces and other brown-sauce preparations.
Soups & Broths
Stir into soups and broths when a rounded roasted note and deeper colour are needed.
Stews & Braises
Build into long-cooked dishes to support meat, vegetables and aromatics with a fuller sauce.
Verified Listing InformationProduct Details
- Brand
- Knorr
- Packing Size
- Below 750 G
- Origin
- Saudi Arabia
- Item Code
- CONF-101517
- Type
- Spices & Seasonings
HandlingStorage
Store the container sealed in a cool, dry place. Keep it tightly closed after use and protect the powder from moisture.
Pack LabelNutrition, Ingredients & Allergens
Practical Guidance
How to Use Demi-Glace in a Professional Kitchen
Read the Guide →
- Follow the Pack Directions.Use the preparation instructions on the current pack for the correct water-to-product ratio.
- Build Flavour in Stages.Reconstitute the base first, then add pan juices, aromatics, herbs or other recipe ingredients.
- Adjust at the End.Check seasoning, body and finish after the sauce has reduced and the full recipe is assembled.